Sep 24, 2021  
2021-22 Undergraduate Catalog 
    
2021-22 Undergraduate Catalog
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ANSC 4860 - Meat Science and Technology

3 credit hours
Prerequisites: ANSC 1410  and sophomore-level classification or higher. Selecting, inspecting, grading, fabricating, packaging, preserving, and cooking red meat products. Other topics include anatomy, structure, and composition of muscle, food safety, and microbiology. Offered Spring only.


Click here for the Fall 2021 Schedule of Classes




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